Our faithful lounge regulars have come to expect the unexpected at Jonny Sparks Lounge. We've written about beer for breakfast and treated readers to sundown uses for orange juice. And today we bring you eggs for dinner. This lovely and spicy dish is called Sakshuka...not to be confused with Shakezula, the mic ruler, for all of you Aqua Teen Hunger Force fans. Shakshuka is basically eggs cooked in a spicy tomato sauce. It is fairly simple with a broad taste profile. Sweet peppers, tomatoes and onions, garlic for depth, cumin for spice, jalapeno peppers for heat all served under eggs to complete the meal. This recipe comes to us courtesy of Redbook.
It's only a ten minute prep and pretty simple cooking process. So give this one a try and enjoy an egg-ceptional meal for dinner.
2 Tbsp olive oil
2 red bell peppers, seeded and diced
2 large jalapeño peppers, seeded and chopped
1 medium onion, chopped
5 cloves garlic, chopped
2 tsp ground cumin
1 1/4 tsp kosher salt
1 Tbsp tomato paste
1 (28 oz) can diced tomatoes
6 - 8 large eggs
- Heat oil in a deep skillet over medium heat. We used our favorite cast iron pan. Add red and jalapeño peppers, onion, garlic, cumin and half of the salt to the pan. Cook stirring occasionally, until veggies are soft - about 7 minutes. Stir in tomato past until combined, about one minute.
- Add canned tomatoes and their liquid plus 1/2 cup of water. Bring to a slow boil. Reduce heat to medium-low and simmer 12 minutes, stirring occasionally until sauce has thickened.
- With the back of a large spoon, make even indentations in the sauce for the eggs. Crack an egg into each indentation. Cover skillet and cook 8 minutes. Do not stir. The egg whites will set and the yolks can be cooked to your desired firmness. At 8 minutes ours were fully cooked and not runny at all.
- Sprinkle with remaining salt and serve by the spoonful with warm pita bread.